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Ingredients
Serves: 6

1 tablespoon olive oil

1 onion, chopped

1 green capsicum, chopped

2 cloves garlic, crushed

1 teaspoon salt

3 tablespoons tomato paste

1 400g can kidney beans, drained with liquid reserved

1 cup (220g) shortgrain rice

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DirectionsPreparation:10min › Cook:50min › Ready in:1hour

Heat oil in a large saucepan over medium heat. Fry onion, green capsicum and garlic. When onion is transparent. add salt and tomato paste. Reduce heat and simmer for 2 minutes. Stir in the beans and rice.

Pour the bean liquid into a large measuring cup and add enough water to reach 500ml (2 cups). Pour into saucepan. Cover and simmer for 45 minutes, or until liquid is absorbed and rice is cooked.

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Reviews and RatingsGlobal Ratings:

(239)

Reviews in English (164)

E

by Esmee

5

Something else.
Very, very good recipe. I made a few changes, however, to add flavour after reading some of the other reviews. 1: add 1 tsp. cumin powder to onions/garlic while cooking, 2: add diced mild chillies when you add the beans, 3: use stock (any kind) instead of water. Hope this helps! Thanks for a yummy recipe!
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29 Sep 2008

Excellent dish. I added a few chili flakes to give it a little kick but not too many (I didn't want it 'hot'). Also added a bay leaf and used stock as suggested by another user. It was ready in 30mins, and was delish! And it will be even better tomorrow, I'm sure.
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24 Mar 2010

Best lunch I've made/had in a long time. I was looking for a dish to prepare with the can of red kidney beans that has been sitting on the shelf for the longest time and I am glad this was it. Instead of using short grain rice, I used medium grain brown rice and it took twice as long to cook but it was totally worth the wait! Thanks! Will definitely make this wholesome dish again.
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04 Jul 2011